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Prep Time:
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Cook Time:
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Recipe Yield: 2
Looking for some comforting food tonight? Cozy up with this heartwarming dish!
Ingredients:
- 1 can (4.5 oz.) StarKist E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil
- 1 small (5-6”) spaghetti squash, washed
- 2 tsp. minced garlic
- ½ cup diced yellow onion
- ½ cup chopped sundried tomatoes, in olive oil
- ½ tsp. dried basil
- ¼ cup shredded part skim mozzarella cheese, divided
Directions:
- Preheat oven to 400°F.
- Place squash in microwave for 1 minute on full power. Once done allow to sit in microwave for 1 minute. (This softens the squash just enough to make it easy to cut)
- Cut squash in half and scrape out seeds. Place cut side down in a rimmed baking sheet or 9 x 13 pan with ¼ to ½ cup water. Bake in oven for 40 minutes or until fork tender
- Meanwhile, heat oil in a medium sauté pan. Add onion and garlic and sauté until just tender.
- Remove squash from oven and cool for a minute. Then scape the pasta like strands into the sauté pan with the onion and garlic. Set the squash halves to the side. Add tuna, sundried tomatoes, basil and 2 Tbsp. mozzarella cheese to the sauté pan and mix.
- Place tuna and squash mixture back in the squash halves and top with 1 Tbsp. of cheese over each half and bake for another 2 – 3 minutes to melt the cheese.
Recipe Nutrition Information
1 can (4.5 oz.) StarKist E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil
1 can (4.5 oz.) StarKist E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil
| Servings Per Container: 2 | ||
| Serving Size: ½ spaghetti squash | ||
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 370 | |
| Total Fat | 18g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | |
| Cholesterol | 40mg | 13% |
| Sodium | 460mg | 20% |
| Total Carbohydrate | 37g | 13% |
| Dietary Fiber | 8g | 29% |
| Total Sugars | 12g | |
| Protein | 24g | |
| Vitamin D | 8% | |
| Calcium | 15% | |
| Iron | 20% | |
| Potassium | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
